This recipe has been in my family for a while; my husband calls it a true southern dish. Keep in mind; this is the same man who deemed me a Yankee, because my family comes from Kentucky.
This recipe was my grandmother's. My second cousin, is six years old. Kate about had a fit when she saw her grandmother putting alcohol in this recipe. With the wisdom of a six-year-old, Kate questioned her grandmother, "does my mom know you're serving me alcohol?" Her grandmother laughed and said, "Well I sure hope so, she's been eating this all of her life!"
Grandma Webb’s Bourbon Sweet Potatoes
Ingredients:
3 pounds sweet potatoes, baked, peeled and mashed
or if you absolutely must 3, 1 pound cans of canned sweet potatoes (Not yams!)
1 cup white sugar
1/3 cup a good Kentucky bourbon (If it is not good enough to drink, then it is not good enough to cook with)
1/2 cup margarine
1/2 teaspoon vanilla extract, preferably not imitation
2 cups miniature marshmallows
Directions:
Preheat oven to 350°F
Heat sweet potatoes until hot, mash if not already done so
Add ingredients, except marshmallows, blend well
Place mixture in a 2-quart baking dish, sprinkle top with marshmallows
Bake uncovered for 30 min. marshmallows should be golden brown
Paddy’s sweet potato soufflé:
I inherited this recipe when I married my husband. I have not tinkered with this recipe.*Please don't die of shock*I have threatened a few times though, to place this in a piecrust and serve it as desert. Again, make sure if you use canned sweet potatoes there actually sweet potatoes and not yams.
My father recently sent me a similar recipe that is my stepmothers. There are a couple ingredients differences between the two, but they are basically the same recipe.
Ingredients:
3 cups cooked and mashed sweet potatoes, or if need be one 1 pound canned sweet potatoes
1/2 cup sugar, white
two large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/3 cup butter
2/3 cup brown sugar, packed
1/3 cup flour
1 cup chopped pecans
Directions:
Preheat oven to 350°
Combine first five ingredients, until blended
Pour into a 2 quart casserole dish, sprinkle with topping
Topping:
In separate bowl combine brown sugar and flour
Cut in butter
add pecans
Sprinkle over the top of the sweet potato mixture
Cook for 30 min. uncovered
Sweet Potato, Potato Salad:
My aunt sent me this recipe the other day, and I cannot wait to make. I would say it is a new twist on the traditional potato salad.
Ingredients:
two baking potatoes
one sweet potato
four eggs
two stalks of celery, chopped
one onion, chopped
3/4 cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 1/2 teaspoons of ground black pepper
Directions:
In a large pot of salted boiling water add potatoes (baking and sweet) and cook until tender but still firm. This will take approximately 30 min.
Drain, cool, peel and chop
Place eggs in saucepan and cover with cold water bring to boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 min.
Remove from hot water; cool, peel and chop
In a large bowl, combine potatoes, eggs, celery, and onion
In a separate bowl, whisk together mayonnaise, mustard, salt and pepper. Add to potato mixture toss well to coat.
Place in refrigerator for two hours and serve cold
Ginger Peach Sweet Potato Bake:
2 pounds of canned sweet potatoes, not yams
1/2 cup brown sugar, packed
1/3 cup broken unsalted cashews,(you can substitute with either pecans or walnuts)
1/4 teaspoon ground ginger
1 9 ounce can of sliced peaches
3 tablespoons butter
Directions:
Preheat oven to 350°F
Place with potatoes and a buttered 10 x 6 x 2" dish
Open and drain peaches
In a bowl, combine brown sugar, cashews, ginger, and 1/2 teaspoons salt
Layer potatoes peaches and nut mixture
Cut butter into chunks and sprinkle on top of mixture
Cover dish and bake for 30 min.
Uncover bake for 10 more minutes
Spoon syrup from pan over sweet potatoes before serving
